Whew. School’s over, exams are over, and all that remains is three glorious months of summery goodness. (I’ll be posting pretty frequently for the next two months, hopefully at least once a week. Next week’s video probably won’t be a recipe, so I won’t be posting it here. I’ll do a traditional photo-and-comment type thing instead.)
I started it off with a new video over on The Codex Omnis:
Ham, Egg and Cheese Crepes
- 3 large eggs
- 1/2 cup milk
- 1/4 cup water
- 3/4 teaspoon vegetable oil
- 1/2 cup and 1 tablespoon flour
- 1/4 teaspoon salt
- 3 slices cheese
- 3 slices ham
Lightly whisk together one egg, milk, water and oil. Sift in the flour and salt and stir until smooth. Let rest for at least 15 minutes.
Meanwhile, beat the remaining two eggs in a measuring cup or another vessel with a spout. When the batter has finished resting, grease and heat a skillet on a high flame. Pour in about a third of the batter and swirl the pan to coat evenly. Insert a spatula into the edges of the crepe to loosen it, then flip in one go.
Pour in one-third of the beaten eggs. When the eggs have set, place ham and cheese on one half of the crepe. Fold the crepe into quarters.